When you google "Ham hock and Asian Soup recipes" you don't find anything. Maybe after this posting that will change, it should. Ham hocks had been on my mind and bok choi from thefarm was taking over my fridge, so I decided to incorporate a ham hock into my asian sticky rice soup.
I took a couple ham hocks and simmered them in water with cut carrots, celery, onion and ginger along with a smashed lemon grass stalk for a few hours. When the ham was starting to fall off the bone, I strained the stock and put it back on the stove with probably a pound of bok choi cut into thin strips. Then I cut the meat into bite size pieces. I put the sushi rice on the stove next. While it was cooking I sliced radishes (I also currently have every type of radish busting out of my top refrigerator door at the moment) and then squeezed the juice of a few limes and chopped up some shiitake mushrooms (but I ended up using them in a stir fry with bok choi as a side dish) and got out my slew of asian condiments soy sauce, sake, red chili sauce, rice wine vinegar and that other soy like sauce they serve with dumplings - a splash of each went into the soup along with the lime juice. Then I got out the bowls - put in the rice - meat from the hocks and ladled in the broth with bok choi and topped with the radishes. The mushrooms, ginger and extra bok choi was sauteed and splashed with a few of the above asian condiments and served on the side.
I took a couple ham hocks and simmered them in water with cut carrots, celery, onion and ginger along with a smashed lemon grass stalk for a few hours. When the ham was starting to fall off the bone, I strained the stock and put it back on the stove with probably a pound of bok choi cut into thin strips. Then I cut the meat into bite size pieces. I put the sushi rice on the stove next. While it was cooking I sliced radishes (I also currently have every type of radish busting out of my top refrigerator door at the moment) and then squeezed the juice of a few limes and chopped up some shiitake mushrooms (but I ended up using them in a stir fry with bok choi as a side dish) and got out my slew of asian condiments soy sauce, sake, red chili sauce, rice wine vinegar and that other soy like sauce they serve with dumplings - a splash of each went into the soup along with the lime juice. Then I got out the bowls - put in the rice - meat from the hocks and ladled in the broth with bok choi and topped with the radishes. The mushrooms, ginger and extra bok choi was sauteed and splashed with a few of the above asian condiments and served on the side.
The dinner turned out quite nice.
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